Oh, MY!!!! This no-bake Key lime cheesecake gets even more fresh fruity flavor with a luscious strawberry sauce. Note: this has to chill overnight in the fridge, so plan accordingly.
(serves 16)
Coconut* oil cooking spray
3 cups 2" gingersnap cookies, abut 27 cookies, finely ground
1/4 cup Kerrygold* butter, melted
1/4 cup + 1 T. fresh lime juice (use Key limes, if you can find 'em)
2 envs. (1/4 oz. each) unflavored gelatin
3 pkgs. (8 oz. each), at room temp.
1&1/3 cups + 2 T. confectioners' sugar
3 conts. (5.3 oz. each) Key lime blended Greek yogurt
1 T. grated lime zest
5 cups strawberries, sliced
2 T. water
Coat the bottom of a 9" springform pan with cooking spray. Mix cookie crumbs and butter; press into bottom of pan. In a microwave save bowl, mix cup lime juice and 1/4 cup cold water. Sprinkle gelatin over top; stir to blend. Let stand 5 min. Microwave on High in 10 sec. intervals until melted; reserve.
On med. speed, beat cream cheese and 1&1/3 cups sugar until smooth. On low, beat in yogurt and zest. Transfer 2 cups to separate bowl; whisk in gelatin until smooth. Fold back into remaining cream cheese mixture. Spread in crust. Cover; refrigerate overnight. In a blender, combine 1 cup strawberries, water, remaining sugar, and lime juice. Cover; blend until smooth. Combine 1/2 cup sauce with remaining strawberries. Run knife around edge of cake; remove side of pan. Serve with strawberry mixture.
"One person can make a difference, and everyone should try." ~ John F. Kennedy
Happy Friday and with love,
Chef Deb
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